| 12 | 35 | 432 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 5 min | 2 |
| 1/4 cup | Almond flour/meal, Bob's Red Mill |
| 2 cup | Arugula |
| 1/2 avocado(s) | Avocado |
| 2 tbsp | Basil pesto (or pesto of choice) |
| 2 cup | Broccoli florets |
| 2 tsp | Coconut oil |
| 1 medium | Egg |
| 1 tbsp | Flaxseed meal (ground) |
| 1/2 whole lemon(s) | Lemon juice |
| 1/2 whole lemon(s) | Lemon peel (zest) |
| 2 tbsp | Nutritional yeast (or parmesan cheese) |
| 1 pinch | Salt and pepper (to taste - sea salt) |
1. In a large mixing bowl beat the egg with the flax meal and let sit so it begins to thicken.
2. Meanwhile, steam the broccoli florets in a steaming basket for about 4 minutes. Remove from the heat and rinse under cold water until room temperature.
3. Put the broccoli in a food processor and add the flax egg mixture, juice and zest of 1⁄2 lemon, almond meal, salt, pepper, and optional nutritional yeast and/or cheese. Blend well.
4. Using your hands, form into 6 patties and let rest on parchment paper in the fridge for a few minutes before cooking.
5. Melt coconut oil in a skillet on medium heat. Cook the broccoli fritters for 2-3 minutes on each side.
6. Prepare two plates with a bed of arugula tossed with fresh lemon juice. Mash the avocado with the pesto and divide among the fritters.
7. Optional to serve with a side of braised green beans, your favourite fall veggie, or topped with a poached egg.
Enjoy!
Serve with a side of roasted chickpeas for additional protein!
| Fruit | 0.2 |
| Meat Alternative | 0.8 |
| Vegetables | 2.4 |
